In a nonstick skillet over medium heat, heat
olive oil. Add onion and chilies, and saute 6-8 minutes, or until tender.
Drain beans, reserving 1/2 cup liquid. Add beans with 1/2 cup liquid to
onions and chilies. Cook, uncovered, 20-30 minutes or until about half the
liquid is absorbed. Season with cumin and cayenne pepper. Meanwhile, rinse
rice until water runs clear, drain. Add chicken broth and garlic, and
bring to a boil. Stir. Reduce heat, cover and simmer 20-30 minutes or
until broth is absorbed and rice is tender. Ladle black beans over rice.

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